the Breville Test Kitchen
Essential Guide to Porterhouse
The prized porterhouse really does feel like the king of the steakhouse, with both a filet mignon and New York strip all in one….plus a bonus bone to boot! Cooking it sous vide ensures every part stays juicy and tender. A good sear at the end wraps it up in delicious, seasoned savory crust.
Did you know that ‘standard sous vide’ has a cheeky faster cousin? Yep, Turbo sous vide delivers the same perfect result in up to half the time…who knew.
Did you know that ‘standard sous vide’ has a cheeky faster cousin? Yep, Turbo sous vide delivers the same perfect result in up to half the time…who knew.
25 mins total time
5 mins active time
Easy
Serves 0
Ingredients
Measurements:
Porterhouse steak(s)
¼ tsp kosher salt (per steak)
1 tsp oil (per steak)
Neutral flavored oilas needed for searing
Sea saltto serve
Freshly ground black pepperto serve
Instructions
- 1Place the Joule™ Turbo Sous Vide inside a pot or large vessel and place on a trivet. Fill with warm tap water until approximately halfway between the minimum and maximum fill lines.Tip: A trivet will protect your countertop from direct contact with the hot pot or vessel.
- 2Place the steak in a microwave-safe, zipper-lock freezer bag, with the longest edge running along the base of the bag. Sprinkle with salt and add the oil. If cooking more than 1 steak, use multiple bags.
You can either place the bagged steak(s) in the water bath or refrigerate until the water has preheated.Tip: You can substitute the oil for any flavored oil or butter. Also feel free to add your favorite herbs, spices or dry rub.
- 3Press Set Time & Temp below and follow the prompts to customize the cooking of your steak(s). Press Start preheat. If your steak is in the water bath, enable Autostart timer. Or, once prompted place the steak(s) in the water and press Start timer now.
- 4When the timer signals that the steak is done, heat a cast iron skillet or heavy-based frying pan over high heat. Carefully remove the bag from the water. Place the steak(s) on a paper towel lined cooling rack set over a tray and pat dry.
- 5Only when the pan starts to smoke (this will prevent overcooking and sticking), add 1 tablespoon of oil and sear the steak for 30 seconds on each side. Transfer the steak to a cooling rack set over a tray and rest for 1 minute. Repeat as necessary to cook all steaks. Tip: For extra flavor and color, you can add a knob of butter and baste the steak while searing.
- 6Transfer the porterhouse to a chopping board or serving plate and sprinkle with sea salt and freshly ground pepper.
